Method:
Steam cook the butternut squash and let it cool; remove the flesh and collect it on a pastry board. Add salt, flour, chestnut flour and then mix to get a mass, not hard neither soft (this is where the difficulty lies: if you put too much flour, they come out hard in a moment).
Proceed as usual with gnocchi, make them pretty small, so it will be easier to cook them.
In a wok put margarine, plenty of sage, pumpkin seeds and leek, and let it fry gently while you boil the gnocchi. Add the soya cream to the sauce; then also add the gnocchi, as soon as you drain them when they come to surface. A nice sprinkling of powdered cashews (or almond flour) and ready to be served!